Dining - Dietary Manager

Summary: Job Title Dietary Manager   Department Dining   Reports to Operations Senior Director - Administrator or Operations Senior Director - Senior Director of AL or Clinical Services Coordinator Key Responsibilities: Food Quality, Safety and Sanitation  Checks and evaluates food as prepared and served with attention to therapeutic diets, serving techniques and standard servings, sanitation, and applicable regulations. Checks food with thermometer and records temperature before serving to ensure standard temperatures are maintained for all food served.  Inspects kitchen and equipment for sanitary and health regulations.  Keep records of equipment repair. Ensures staff perform the functions of the job in accordance with Chapter 57 and 58 of the Iowa Code of Dietary Standards.   Works with other departments to improve the function of the Dining Services Department and resident satisfaction. Staff Leadership Directs and supervises all personnel assignments and objectives to accomplish all goals for resident dining services with a focus on customer service Effectively communicates with and completes written evaluations for staff. Assists with interviewing, hiring, onboarding, and training staff; identifying candidates who fit the WHC culture. Ensures staff follow all Dining Services policies and procedures, including sanitation, safety, and cleaning charts. Ensure all team members maintain professional appearance in accordance with uniform policy; slip resistant shoes are mandatory. Staff Scheduling Responsible for the monthly work schedule for Dining Services staff, as well as assuring adequate staffing levels for all shifts daily. Monitors the attendance of Dining Services staff and promptly addresses any issues if necessary. Evaluates the staffing situation, assigns duties, and gives direction as needed to assure time is used appropriately. In times of staff absences or other shortages, the Dietary Manager is expected to be able to perform the job duties of all other dietary staff. Staff Training Effectively coordinates the orientation and training for all new employees in Dining Services. Develops service and training plans, updating according to changing dining regulations. Coordinates in-service needs regarding the development of existing staff and monitors status to ensure all staff members complete all required training. Resident Relations Interacts with residents/staff in a positive way. Responds appropriately to all resident requests on an individual basis. Observes residents during interactions and reports resident abuse, illness, trouble easting or anything unusual about the resident to nursing staff or administrator/director. Clean-Up & Inventory Assists with weekly inventory, stock supplies needed to complete the scheduled shift and has adequate supplies stocked for the following shift. Assures food, dinnerware and kitchen equipment is either properly disposed of or clean/sanitized according to schedules and ready for the following shift. Maintains good organization of all food, supplies, dinnerware, and food service equipment. Operating Budgets Manages overall department and facility operations to achieve budget targets. Reviews Dining Services charges and requests for equipment needs regularly. Reliable Attendance Shows up on-time to report and ready to work all shifts. Limits short-notice absences to rare occasions and requests time off with advanced notice. Works consistently and remains engaged throughout the entire work shift. Professional Responsibilities Represents assigned facility/facilities and WHC in a professional manner within WHC and the community. Accepts the responsibility of defining and consistently pursuing own CE, including all required in-service educational programs required by WHC. Attends required programs/conferences provide by Western Home Communities. Requirements: Education, Experience and Training Prior related experience working with Federal and State regulations pertaining to dining services. Have and maintain CDM certification or willingness to achieve it within one year. Ability/willingness to complete Food Services Professional course within 90 days and certification within 4 months.   Experience with supervising and managing dining services staff. Strong customer service background Must be able to read, speak and write fluent English.  Scheduling This is a salaried exempt position, which includes taking calls outside of normal business hours. Regular attendance is required  Must be agreeable/able to work flexible hours  Must be able to work weekends and holidays as needed Mental Demands Must have excellent organization and time management skills Ability to maintain a positive, professional demeanor when conducting business within Western Home communities and out in the community.  Must be able to work effectively under stress when deadlines or critical situations arise. Must demonstrate use of independent, good judgement Physical Demands Influenza Vaccine: The influenza vaccination is required by all employees, students, interns & contract workers within 2 weeks of "hire date", unless an influenza vaccination waiver form from a physician is on file.  Sit, walk, stand: The time spent performing these activities varies daily.  This individual is required to be standing/walking approximately 50% of the shift, while supervising, assisting staff, etc.  Approximately 50% of the shift is spent sitting while working.  This is time spent working at the desk, etc. Lift, carry, push, and pull: This individual generally is not required to lift more than 10# in completing the duties of the job.  Will occasionally be required to perform other Dining Services position duties.  See appropriate job descriptions for complete listings of physical demands.  To maintain good health and safety practices, this individual should not lift more than 50 lbs Climb and balance: Not required with any frequency. Stoop, bend and kneel: Generally, these activities are occasionally required in completing the duties of this position, when filling in various positions in the kitchen. Reach, handle, finger, and feel: Frequent writing required of menus, charting, etc.  Time spent translating information into the computer.  Must be able to reach and lift pans from back burner of stove.  Also, must be able to reach over the steam table to serve. See and hear: Essential for the job when completing duties.  Must be able to read resident charts, complete inventory, and complete all necessary paperwork.  Must be able to prepare aesthetically pleasing dishes for residents. Work Environment Works primarily indoors, (95% of the time) in a well-illuminated, climate-controlled work environment.  May make weekly trips to other Western Home facilities as needed. Possibility exists of exposure to communicable disease. Required to work with cleaning compounds and be knowledgeable of their safe and proper handling through SDS guidelines.   Works with frequent interruptions. Works in cooperation with other coworkers in kitchen and supervises these coworkers in completion of their duties. Core Values: People First Uses proper speech, language and tones to support a positive environment for residents and coworkers. Communicates changes in schedule proactively. Recognizes the importance to residents and coworkers of consistent attendance and punctuality. Displays a positive and pleasant outlook with residents and co-workers. Financial Integrity Protects organizational resources through responsible use and decision making. Manages and uses time effectively. Actively seeks opportunities to improve processes and eliminate waste without negatively impacting the services provided. Servant Spirit Seeks to understand needs of others by asking questions, listening to the answers and acting on what is heard. Works cooperatively and maintains good relations with residents and co-workers. Places personal objectives behind resident and organizational needs Innovation Proactively offers suggestions and solutions to create fulfilling lifestyles for residents, their families, and/or employees. Willingly and actively supports new initiatives put in place within the department and/or the organization. A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. All requirements are subject to possible modifications to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or residents. This description in no way states or implies that these are the only duties to be performed by the employee occupying this Position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by their supervisor. Requirements are representative of minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.